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Rose Wine Sorbet

The color -- and flavor -- of this sorbet will vary with the color of the wine you start with. Make several batches with different hues of rose.

  • Servings: 8
  • Yield: Makes 2 3/4 cups

Source: Martha Stewart Weddings, Spring 2010


  • 3/4 cup water
  • 2/3 cup sugar
  • 1/2 stick cinnamon
  • 1 1/2 cups rose wine


  1. Cook water, sugar, and cinnamon in a medium pan over low heat, stirring to dissolve sugar completely. Remove from heat; stir in wine. Cool to room temperature, then remove cinnamon stick; refrigerate until cold. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. Serve the same day or freeze overnight.

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